Recipes from people who cooked up Al Dente Squid Ink Fettuccine on Halloween are coming in fast and furiously. But remember, these recipes are delicious any day of the year! Here is what Peggy wrote for her Dinner Feed and her article in AnnArbor.com.
Peggy Lampman’s Halloween Sesame Salmon with Al Dente Squid Ink Pasta
Peggy Lampman | Contributor
Note: Soy Vay Veri Teriyaki or Soy Vay Wasabiyaki dressings are suitable time-saving substitutes for the marinade.
Yield: 4 servings
Time: 30 minutes Cost: $14.00-$30.00 depending on salmon cost
5 tablespoons teriyaki sauce
3 tablespoons sesame oil
1-3 tablespoons dry wasabi or wasabi paste
2 pounds center cut salmon fillet
8 ounces squid ink pasta, Al Dente
1/2 teaspoon black sesame seeds
1. Whisk together the teriyaki, sesame oil and wasabi to make a marinade; divide. Marinate the salmon fillets in half of the dressing, 1- 1 1/2 hours, refrigerated, turning once.
2. Preheat oven to 400˚.
3. Line a baking sheet with foil. Bake salmon, skin side down, on middle rack of oven, and bake about 10-15 minutes, according to thickness of fillet and desired level of doneness.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions, being careful not to overcook. Toss cooked pasta in remaining vinaigrette.
5. Divide pasta on 4 plates and arrange one fillet on top of each bed of pasta. Divide and sprinkle each fillet with black sesame seeds and serve.